In a large heavy pan or wok melt the butter over low heat. (Do not let the butter brown)

2

Chop finely then add the cannabis into the butter and simmer until it begins to brown lightly and release a strong aroma. Measure out the nutmeg, ginger and anise in a small bowl then stir into the butter.

3

Add in the honey, chocolate and water and stir to mix well. Combine in the raisins, dates and pistachios and cook for about 20 - 30 minutes until the ingredients are soft.

4

Remove to a heavy bowl and mash this pulp until the ingredients are well blended; or put into a food processor or blender and blend, using several short pulses.

5

Spoon into a jar or airtight container, be careful it’s still hot, and let cool. Then you can store it in the refrigerator.

6

Great to serve on pita chips or form into balls and roll in chopped nuts for a nice serving option. Can also be baked into pastries or simply scooped up with your finger.

Ingredients

Directions

1

In a large heavy pan or wok melt the butter over low heat. (Do not let the butter brown)

2

Chop finely then add the cannabis into the butter and simmer until it begins to brown lightly and release a strong aroma. Measure out the nutmeg, ginger and anise in a small bowl then stir into the butter.

3

Add in the honey, chocolate and water and stir to mix well. Combine in the raisins, dates and pistachios and cook for about 20 - 30 minutes until the ingredients are soft.

4

Remove to a heavy bowl and mash this pulp until the ingredients are well blended; or put into a food processor or blender and blend, using several short pulses.

5

Spoon into a jar or airtight container, be careful it’s still hot, and let cool. Then you can store it in the refrigerator.

6

Great to serve on pita chips or form into balls and roll in chopped nuts for a nice serving option. Can also be baked into pastries or simply scooped up with your finger.